Fish
Yesterday in our practical we learned to skin and fillet whole round (barramundi) and flat (flounder) fish. We also learned how to properly prepare prawns.
We were given whole fish in all their stinky fishy juice and had to present 2 or 4, depending on the fish, fillets to our teacher. For all my bad technique and screw-upiness my barramundi fillets werent too bad, but my flounders sucked. Oh well. Practice makes perfect.
Then we crumbed the prawns and battered the fish and deep fried them. I’d never eaten a prawn before and so since we were allowed to eat them i ate mine and since the fish would have just been thrown out anyway i tried the fish too.
I started to feel pretty sick last night and stayed sick all through the night. And now i’m sick. It’s not food poisoning or anything, but the seafood just didnt agree with me for some reason. Perhaps it was seeing and getting involved in the process and dealing with all that icky itchy fish juice and the scales that attach themselves to everything (no matter how much i cleaned i still managed to find a lone scale stuck to my hand 2+ hours after class) that made me feel pretty queasy.
But if i think fish is bad then i’m in for a real treat because later in the year (so he informed us) we’ll be preparing and cooking lambs brains and all sorts of interesting things. Oh boy!
Today we’re learning how to bone a chicken and cutting it all up and making it pretty and cookable. If i continue to feel the way i do i may have to leave class. Blergh.
